Sunday, 15 July 2007

Quick (not dirty) Hollandaise sauce

Played with trying to do a Hollandaise sauce in without the whisking over water malarkey. So tried this:

  • Squeeze a lemon, make up the volume to 55ml with white wine vinegar; in a tall container (the one I got with my hand blender is just right) heat in the microwave.

  • Melt 225g of butter in a pouring jug.

  • Separate the yolks of two large eggs and put them into the hot lemon juice/vinegar mix, hand blend on a slow setting, then with the blender still running, slowly pour in the melted butter over the end of the blender.

  • Season to taste.

1 comment:

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